It is said that the smartest people in the world are Jews, but the success of Jews does not depend on innate intelligence, but on acquired efforts.
In the eyes of many people, does one's success depend on innate intelligence or acquired effort? In most cases, it is divided into these situations:
1) If you want to fight for talent, you must first find your own talent.
2) After finding the talent, you must continue to work hard to maximize the value of the talent.
3) The hard work of the day after tomorrow requires repeated practice.
There is such a sushi restaurant in Ginza, Tokyo, Japan. Its founder Jiro Ono maximized the value of the product through acquired efforts, turned the store into a super product, and won the honor of three Michelin stars (although it is difficult to make reservations for the store) (Star awarded by Michelin) So, how did Ono Jiro create super products?
Perhaps, in the documentary "The God of Sushi", we can find the answer, that is to focus on the product, the ultimate and Ono Jiro's love for sushi, thus creating a super product, today I will take everyone to explore Ono Jiro’s creation Four secrets of super products.
01
Make the product the ultimate
Unique products and perfect dining experience are the keys to Ono Jiro's creation of super products.
However, this is possible because of Ono Jiro's demanding pursuit of details.
Ono Jiro pays great attention to details and strives to be the best in every aspect. Including the placement of tableware, the location of tea sets, and the side dish box must all follow his requirements.
For example, only wild wasabi is used to make mustard, and a certain amount is grinded with a specific strength and speed. The side dish box is specially customized, high-end luxury. Ginger slices must be marinated to make them sour and spicy before they can be served on the table. As for the tableware, they are made by famous artists. Ono Jiro himself will personally participate in the design of tableware. Even the curtains will be changed regularly according to the season.
The hardest part of making sushi is not making sushi, but preparing the ingredients.
The ingredients determine the deliciousness of sushi. Therefore, Jiro Ono personally selects the ingredients, focusing on quality and ignoring the price is the key to perfect sushi.
Starting from details and pursuing perfection is the secret of creating super products.
Looking at such Ono Jiro, it is not easy to think of Jobs who also pursues perfection.
Steve Jobs was inspired by the idea of how to build a good product since he was a child. He is constantly pursuing perfection in terms of details. Using the best accessories, pursuing beautiful appearance design and amazing functions for users, he created the super product of iPhone, leading Apple Enterprises become giants in the industry.
Jobs once said that the iPhone cannot be surpassed in five years. The reason is that he has made the product to the extreme. It is naturally difficult to surpass the product that has disrupted the market.
If the company can have the spirit of pursuing the ultimate like Jiro Ono and Jobs before innovating products, are they afraid that they can't create super products?
02
Perfect user-centric experience
Every day, Ono Jiro will come to the store in advance to arrange the seats of the guests, and adjust the positions of the customers according to their gender, age and age. In this way, when serving sushi, the chef can remember the order of men and women, so as to make different pieces of sushi, so as not to disrupt the rhythm of eating sushi.
In Ono Jiro Sushi Restaurant, there is a strange rule that the sushi must be eaten immediately. The temperature of the sushi at that time is close to human body temperature, and the taste is the best. In Ono Jiro's eyes, the time for sushi to be placed should not exceed three seconds, because that would change the temperature of the sushi and affect the taste.
Therefore, eating at Ono Jiro's sushi restaurant must be focused and meticulous. If it is a little slow, you will be hit by Ono Jiro's eyes... Many diners express a lot of pressure on this. But this does not affect the diners’ love of sushi.
Ono Jiro continues to improve his sushi skills and even innovates a unique order of serving. The purpose is to maximize the deliciousness of sushi: the first dish is classic sushi, such as salmon and flounder; the second dish is based on the season. The seafood is served, and the last dish comes from a traditional dish. Each dish allows diners to taste Ono Jiro's dedication to sushi.
Every time the diners left the restaurant after enjoying the sushi, Ono Jiro and his eldest son bowed at the door to send the guests away.
Seeing diners enjoying the delicious sushi and leaving contentedly is the driving force of Ono Jiro's innovation.
03
Stay innovative and never satisfied
In order to provide customers with better sushi, in addition to pursuing the ultimate in details, Ono Jiro's sushi skills are also constantly improving, striving to make the most perfect products.
For example, ordinary octopus sushi tastes very unpalatable, and the taste is as difficult to swallow as rubber tires. After Ono Jiro's special treatment, the octopus sushi immediately becomes fresh and delicious.
This is inseparable from his research on the sushi product, and he thought of massaging the octopus for 30 minutes to soften the octopus's meat and exude a fragrance.
Ono Jiro said: "Although I have been working for more than ten years, I have never been satisfied with the sushi I make. I still need to continue working hard, looking forward, surpassing myself, constantly surpassing, and pursuing perfection in order to reach the peak. Working hard, but I don't know where the peak is."
It is this insistence that made Ono Jiro create his own super product and become the most difficult sushi restaurant in Japan to make an appointment.
04
Dedication and love for sushi
A product score of 80 points may be related to money, but if it can achieve 100 points, it must be related to love.
Ono Jiro's dedication and love for sushi are shocking.
Before he fell ill, Jiro Ono insisted on going out at five and going home at ten. He only made nigiri sushi for 75 consecutive years. In order to make sushi more delicious, he started to take care of his hands very early. He wears gloves every day and never even takes them off to sleep. , The purpose is to prevent wrinkles on the hands and make the rice more delicate.
I think many people choose Ono Jiro’s sushi restaurant not only to taste delicious, but also to feel Ono Jiro’s spirit of pursuing the ultimate and creating super products. In many cases, whether you are working or making products yourself, you must be fully committed. You must love it, and don’t complain, because it is your own choice. It is the secret of creating a super product and the key to others choosing you.